Not like you think but I know a little trick for leftovers. If you're like me and pretty much eat by myself because my wife lives on air somehow you have to be savvy with leftovers. One method I know of is how to cook a whole prime rib at medium rare, freeze meal size pieces of it in a vacuum sealer bag. When you are ready to eat it again put the sous vide to 128-130 degrees and let it go from frozen to hot but not over cooked. The beauty of this is you can reheat BBQ like this without changing the flavor or texture. Just a little hint for those who got the Anova for Christmas but can't find a use for it.